Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
Read Details 
Ingredients
1 pound boneless pork chops, cut into strips
2 pears (firm and ripe)
1 tablespoon butter
1 tablespoon vegetable oil
1/4 cup cider vinegar
2 tablespoons sugar
1/2 teaspoons salt
1/4 cup raisins
1/2 cup walnuts, toasted and coarsely chopped
6 cups mixed salad greens
Cooking Directions
Pare and core pears; cut into 12 slices. Melt butter in a large nonstick skillet; gently sauté pears until they are tender but still hold their shape. Remove from pan and set aside. Add oil to pan and stir-fry pork until lightly browned, about 3 minutes. Remove pork from pan; add vinegar, sugar and salt to pan juices; cook and stir until sugar dissolves. Return pork and pears to pan with raisins, stir gently to heat through.
Put salad greens in a large salad bowl; spoon over pork mixture, toss. Garnish with walnuts.
Serves 6
Serving Suggestions
When pears are in season, think of this satisfying main dish salad. When it’s not pear season, substitute canned pears. Could also use 3/4 pound leftover pork roast strips place of the pork chops.
Complete the menu with warm dinner rolls.
Nutrition Information
Calories: 244 calories
Protein: 20 grams
Fat: 13 grams
Sodium: 260 milligrams
Cholesterol: 45 milligrams
Saturated Fat: 2 grams
Carbohydrates: 17 grams